Fat?

[Greg van Splunder]

On 9/22/2021 at 10:08 AM, Rack Attack said:

Speaking of fat, has anyone tried using beef fat in their burger instead of pork fat?  IDK, but I prefer to have a burger cooked medium and for some reason it skeeves me out doing that with venison and pork fat...  Plus I think the different fats have different flavors.

I only use beef fat as it freezes soild at consumer freezer temps  last much longer than meat tainted with pork fat..

[crappyice]

I made friends with the butcher in local supermarket and ask him to keep a good pile of clean trim for me in exchange for some under the counter return of sausage when I am done.


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[Chef]

Thanks for the suggestions.  Yes, i'm on Long Island- i'll try Meat Farms- that one is right near me.  I guess i could buy pork belly in bulk from Costco also.
Mike, that sounds great.

Set up a at home delivery account with Baldor foods they sell pork fat… i bought a 30lb case last year for like 35 bucks


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[dbHunterNY]

I'm planning to make venison sausage this year and want to cut in some pork fat.  In the past, i've had a hard time finding pork fat.  Was hoping to find fatback, but no luck. My local butcher only had pork trimming, which cost as much as pork chops.   What do you all use and where do you buy it?

Local butcher that processes pigs or local deli that constantly orders it. 1:3 ratio.

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